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May 25, 2008 02:51 PM

uses for kosher salt, sea salt

I'm on a high-salt diet (don't ask) and have been experimenting with different kinds of salt. I've got big things of both kosher salt and sea salt and am wondering how they are used differently from regular table salt? How do you use them, other than rimming glasses :)?

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    1. I never use "table salt"- if you are referring to the standard Mortons salt. I use Kosher salt for all salt applications. I use the sea salts (flaky crunchy ones like Fleur du Sel) for a finishing touch before eating- like on a poached egg. There are certainly alot of salty condiments like fish sauce, soy sauce if you are just trying to up the sodium.

      1 Reply
      1. re: torty

        Same stuff...different pile....

      2. Preserve lemons for Morocan cooking.

        1. Brine a chicken before roasting.

          Generously rub down the skin of a pork roast for dynamite crackling (definitely not kosher, but hey, it's a mixed up muddled up world).

          Throw out the iodized stuff and use one or both of these for your regular daily purposes. The flavour is mellower.

          1. Just today I got mad that I didn't have anything nice to dip in my nice hummus, so I thinly sliced up the end of a 2 day old baguette. I brushed the slices with garlicky olive oil on both sides and spread them out on a cookie sheet. Then I shook flaky salt over the slices and baked them at 425 for a while. They were soooo good. Kosher salt would work great for this.

            Later on I roasted asparagus on the grill. Same drill-- brushed with that leftover garlic EVOO, and dusted with flaky salt.

            Kosher salt has a nice, clean taste. It's milder than regular salt. I use it for almost everything. You can use it to finish your meat-- It dissolves nicely on the surface of a finished steak.

            5 Replies
            1. re: Vetter

              Kosher salt is only different in texture...same stuff.

              1. re: Pollo

                Nope, Pollo. From the wiki link above:

                "Unlike common table salt, Kosher salt typically contains no additives (for example, iodine)"

                1. re: RicRios

                  You can get salt without any additives so there goes that argument. The only difference with Kosher salt is the texture....

                  1. re: RicRios

                    I don't see how you can say it's milder (if you are comparing same weight amounts). I can't claim to know a lot about salt but I would think that additives might dilute the strength.
                    I'm open for educating.
                    I grind sea salt over salads and use coarse sea salt in pasta water and rice but I don't know if I know any difference. I'm reluctant to buy into expensive salts (and especially the colored ones). Do they really do anything spectacular tastewise or are they more for looks?

                    1. re: Scargod

                      Coarse colored salts, such as ones from Hawaii, make a nice decorative touch when sprinkled on salad items shortly before serving. That's about it.

                      I use the less expensive table salt when I need a large amount of salt (such as pasta water) or want to follow a recipe's directions exactly, and in shakers. I use less dense kosher when I salt food pinch-by-pinch.